What our family is really trying to do here is bring into focus the true value and quality that exists on the modern market. This, while greatly distinguishing our selection from what you’re used to seeing out there. We won’t sell you everything, we will sell you the only thing that combines quality and value for your dollar. We are here to revive the best parts of the old world, and create a customer-friendly fuse with all of the positive advances in the new one. Join us, where old meets new, and the advantage to you cannot be duplicated!

Our story

Hello all! The warmest of welcomes from our family here at Blake The Butcher. We have made it our mission to reach every single person out there who has held out hope for high quality at a reasonable price in our industry. We are your neighborhood, family-owned, old world butcher shop, with one exception: we are right at your finger tips. You tell us exactly what you want, how you want it cut, and where and when you want it delivered. We will do our very best to uphold the highest of customer service standards; those which will define our family as we stay a part of your lives for years to come.

Our lineage and passion for the industry began in 1928 with Harry Heller, Grandfather of the Family and recently deceased at the age of 104: Refrigeration (and the Blake The Butcher diet ;-)) preserves! He first picked up a butcher’s knife working at a small shop in Astoria, Queens, and his success would later lead to a business of his own in Mt. Vernon, NY. Harry had a knack and a true love for the business that was unmatched by the vast majority. His number one priority was making sure his customers left with a smile: Quality and Service, above all else. Years later, he became a distinguished wholesaler in Manhattan, and spread his passion when he took Martin to work at the age of 7. For Martin, it was “a true awakening.”

Blake Heller, President and Son of the Family, is an honors graduate of the University of Maryland, and has been working in the meat and poultry business since he was 11 years old. After a 3-year stint as a full-time manager at Max Braun & Sons, he is well-versed in the day-to-day production and operation needed to maintain consistency of quality and service, with a particularly strong knowledge base in the area of problems and solutions in the industry. He also has experience as a Salumiere on the west side of Manhattan, giving him a trained perspective on our selection of specialty Italian cured meats. Above all else, however, he has a friend-base who has fallen in love with the unrivaled flavor of some of the product that Harry and Marty have brought home over the years, and a strong desire to share that experience with as many people as possible.

Martin Heller, Vice President and Father of the Family, went on to graduate with honors from the University of Denver’s hotel-restaurant program. Marty Meats has shared his father’s passion for satiating stomachs everywhere since day one. He has combined this knowledge and his love of the production with 35 years of ownership of a major meat and poultry supplier in the Tri-State Area. Marty was once a distributor of Yankee Stadium and Manhattan’s famous Zabar’s, and continues his association to this day as a full-time Swiss army knife at Max Braun & Sons in Yonkers, NY. This has given him a unique perspective of what is needed and what has been lost in the industry throughout the years. He is also a graduate of the very first HACCP training course offered by the government.